Recipe courtesy of the Beach House Cookbook by Mary Kay Andrews
Way back when I was in college kid, sangria was new and exotic—like fondue. And crépes. Admittedly, I liked sangria better than either of those ‘70s throwbacks. I prefer it made with my favorite summer sipper, rosé. You can add whatever fruit you like or have on hand. For the fizzy part—you gotta have fizz—I like those flavored sparkling waters, like LaCroix, but you could also double down and use a sparlking wine like prosecco. Be sure to serve it in a clear glass pitcher or decanter, so all can behold the pretty pinkness of your Sandbar Sangria.
- 2 (750-ml) bottles
- dry rosé wine, chilled
- 1 qt. strawberries, hulled and cut in half
- 2 peaches, peeled and sliced
- 1 pt. blueberries
- 1 liter sparkling water, flavored seltzer, or sparkling wine
- Place rosé, strawberries, peaches, blueberries in a bowl and mix well. Cover and refrigerate for 1 hour. Stir in sparkling water before serving.